Chicken and purple broccoli stir-fry with wholewheat spaghetti recipe

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Silvana mixes up the healthy styles of chicken broccoli stir-fry and a good-for-you spaghetti combo, all matched up with the perfect Majestic wine pairings.


75g wholewheat spaghetti
1 tsp sunflower oil
2 skinless, boneless chicken breasts, cut into thin strips
200g purple sprouting broccoli spears (or broccoli, cut into florets)
1 tbsp soy sauce
2 tbsp sweet chilli sauce
100g beansprouts
1 mild red chilli, deseeded and finely chopped
4 spring onions, thinly sliced
2 tsp sesame seeds, toasted


Cook the spaghetti in a pan of boiling water according to the packet instructions. Meanwhile, heat the oil in a wok and stir-fry the chicken for 2 minutes, then add the broccoli and stir-fry for a further 2 minutes.
Mix together the soy sauce, sweet chilli sauce and 2 tablespoons water. Add to the pan and, once bubbling, stir in the beansprouts and chilli sauce. Cook for a minute or so until the beansprouts look a little translucent.
Drain the spaghetti and add to the pan with the spring onions and sesame seeds. Stir together and serve piping hot.

Nutritional info per serving: 444kcals, 9.6g fat (1.3g saturated), 48.2g protein, 43.4g carbs, 13.5g sugar, 1.7g salt

Chef’s tip: Unless you have a super-sized wok, never attempt a stir-fry for more than 2 people as a large quantity of ingredients makes it very difficult for the wok to maintain the high heat essential for good results. You can use Japanese wholewheat soba noodles (from oriental stores) instead of the wholewheat spaghetti, if you like.

Mike’s Wine Matches

Villa Maria Reserve Sauvignon Blanc 2010/2011 Wairau Valley, Marlborough

Produced from four vineyards in the heart of the Wairau Valley by one of New Zealand’s most decorated wineries. Although I usually like to savour this wine on it’s own the zesty palate of fresh citrus fruits and nectarine will work perfectly with the heat of the chilli and juicy chicken breast.

Torres Viña Sol 2010/2011 Catalunya

Fourth generation grower Miguel Torres uses his experience well in the production of this dry white. A staple in my household, this wine always represents outstanding value for money. The apple and pineapple fruit will match perfectly with the delicate broccoli and toasted sesame seed flavours and the crisp acidity will cut through the oiliness of the dish to expose the chilli, what a combo!

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